Blueberry Streusel Coffee Cake |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 9 |
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This coffee cake smells wonderful as it bakes and tastes even better. The moist cake filled with juicy berries and crunchy pecans is a family favorite. It never lasts long at our house. -Lori Snedden, Sherman, Texas Ingredients:
2 cups king arthur unbleached all-purpose flour |
3/4 cup sugar |
2 teaspoons baking powder |
1/4 teaspoon salt |
1 egg |
1/2 cup milk |
1/2 cup butter, softened |
1 cup fresh or frozen blueberries |
1 cup chopped pecans |
streusel topping: |
1/2 cup sugar |
1/3 cup king arthur unbleached all-purpose flour |
1/4 cup cold butter |
Directions:
1. Preheat oven to 375°. In a large bowl, combine flour, sugar, baking powder and salt. Whisk egg, milk and butter; stir into dry ingredients. Fold in blueberries and pecans. Spread into a greased 9-in.-square baking pan.
2. For topping, combine sugar and flour in a bowl; cut in butter until crumbly. Sprinkle over batter. Bake 35-40 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack. Yield: 9 servings.
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